In autumn, when the first frosts occur at night, often tomato bushes are dotted with fruits that are no longer destined to ripen. What to do with them? Throw away? No, they are suitable for an appetizing snack - Korean-style green tomatoes, which can be enjoyed both immediately and prepared in the winter.

Korean style green tomatoes

Milk ripened vegetables (either slightly greener or ripe) can become an ingredient in a spicy Korean dish, most importantly, choose fruits of about the same size.

Proportions:

  • 750 g of green tomatoes;
  • 38 ml of vinegar;
  • 38 ml of non-aromatic oil;
  • 30 g of sugar;
  • 15 g of salt;
  • 5 medium-sized cloves of garlic;
  • 2/3 pods of fresh chili pepper or ground red pepper to taste.

Step-by-step cooking algorithm:

  1. Tomatoes are first washed, wiped dry (there is nothing to do with excess moisture), then they are chopped with identical thin slices, cutting out a dense and tasteless place where the stem was connected to the fruit
  2. Add chopped vegetables into a container in which they will easily interfere. From above squeeze the garlic cloves, sliced ​​in small pieces hot pepper
  3. Then salt, sprinkle with sugar, pour oil and vinegar. Vegetables with spices are mixed and set aside for thirty minutes to allow the juice to stand out.Place them in a sterile glass container, add the juice that stood out and put in the refrigerator. After a day, you can start tasting. Https: //www.youtube.com/watch? V = ztYsg9YyBF4

Winter preservation recipe

To prolong the pleasure of eating fragrant non-ripe tomatoes in Korean can be extended up to the snow season. Preservation for the winter can be both with sterilization, and without its use.

For the second option you will need:

  • 1500 g of green or brown tomatoes;
  • 500 g of bell pepper;
  • 270 g carrots;
  • 240 g turnip onions;
  • 1 small fruit of bitter red pepper;
  • 2-3 cloves of garlic;
  • 90 g of sugar;
  • 45 g of salt;
  • 125 ml of non-aromatic oil;
  • 14 g Korean carrot spice mix;
  • 125 ml of table vinegar.

Working process:

  1. Before starting cooking, carefully prepare the containers for subsequent storage of preservation. Banks must be sterilized in any way possible and dried.
  2. The next stage is the preparation of vegetables: tomatoes are chopped into thin slices, sweet pepper - by noodles, bitter - into small slices, onions - into semicircles, carrots are passed through a special grater for the Korean version of the slicing, and garlic is pressed through a press.
  3. In a container of suitable displacement, combine vegetables with other components except vinegar. Stir the mixture and leave for 30-40 minutes, so that it is well marinated.
  4. Vegetables in the marinade from their own juice are boiled for 10 minutes, covered with a lid, on a low flame, so that the tomatoes do not turn into porridge. Then pour vinegar and again let it boil for 2-3 minutes. The blank is rolled up in disinfected cans and left to cool completely under a warm blanket.

Spicy tomatoes with sterilization

The previous recipe has a slight drawback: due to inexperience, the hostess can miss the right moment and digest the vegetables. But if you cook a salad of green tomatoes with sterilization, then this will not happen even with a novice hostess.

For a spicy version of this snack, the proportions of its components will be as follows:

  • 3000 g of green tomatoes;
  • 1500 g of sweet pepper;
  • 450 g carrots;
  • 290 g of onions;
  • 90-110 g of garlic;
  • 1 large or 2 small pods of hot pepper;
  • 210 g sugar;
  • 245 ml of non-aromatic oil;
  • 125 ml of vinegar;
  • 95 g of salt;
  • 14-21 g of spices in Korean.

Preservation Technology:

  1. Prepare vegetables by chopping them using the method specified in the recipe above. Then mix them with spices, oil, vinegar and salt with sugar.

In order for the salad to attract not only with its aroma, but also with its bright color palette, it is better to give preference to red bell pepper, with it the appetizer will be more beautiful.

  1. Let the salad stand at room temperature for about half an hour so that the vegetables are marinated and let the juice go.
  2. Arrange the resulting salad in prepared half-liter jars, which put on the bottom of the pan covered with a towel. Fill the container with cold water so that it does not reach one or two fingers to the neck of the jar, and put on fire.
  3. As soon as the liquid in the pan boils, keep the jars covered with lids for a quarter of an hour and then roll them up. Https: //www.youtube.com/watch? V = aCkc-02bebk

Read also:Korean beets - recipe

Korean instant green tomatoes

To enjoy Korean-style flavored snacks, you usually need to be patient for a few days, but this recipe is different in that in a few hours the dish will be ready.

The composition of the salad includes:

  • 100 g medium-sized green tomatoes;
  • 300 g carrots;
  • 100 g of onions;
  • 100 g of sweet pepper;
  • 30 g of garlic;
  • 50 g of parsley;
  • 60 g of sugar;
  • 30 g of salt;
  • 125 ml of vinegar;
  • 5 g ground Korean spices.

Quick Cooking Method:

  1. Cut the tomatoes into slices, turn the onions, carrots and peppers into straws, chop the garlic and parsley finely with a knife.
  2. After this, sprinkle the vegetables with salt and sugar, pour vinegar and mix. Mix vegetable oil with Korean dressing and season on a fire. Add hot oil to the appetizer and mix.
  3. Next, put the salad in a dry glass jar and put in the refrigerator for 4-10 hours.

Cooking without cooking

Since appetizers contain a sufficient amount of natural preservatives - table salt and vinegar, salty green tomatoes in Korean can be stored in a cool cellar without sterilization and cooking for a long time.

For this recipe you need to prepare:

  • 1000 g of green tomato;
  • 100 g carrots;
  • 100 g of sweet pepper;
  • 30 g of garlic;
  • 50 g of greens (dill, parsley, cilantro);
  • 1 pod of Chile;
  • 1000 ml of water;
  • 50 ml of table vinegar;
  • 50 g of sugar;
  • 30 g of salt;
  • coriander seeds to taste.

We prepare as follows:

  1. Wash, dry and cut the tomatoes with thin semicircular plates. Separately chop the pulp of pepper and carrots with thin noodles, mix these vegetables with chopped herbs, garlic and chili.
  2. Place in a dry jar, alternating layers of tomato plates and a mixture of the remaining chopped ingredients.
  3. In a saucepan, combine salt, sugar, coriander seeds, pour them with water and stir to bring to a boil. Pour vinegar into the actively bubbling brine and pour the prepared vegetables into the resulting mixture in 2-3 minutes.
  4. Next, the jars are closed with sterilized iron lids, turned upside down, wrapped in a warm blanket and wait for them to cool completely.

Read also:korean cabbage

With carrots

Orange root vegetables are present in almost all Korean appetizers, so it is not surprising that a salad of green tomatoes is prepared with the addition of this vegetable. The ratio of unripe tomatoes and orange root are different, but the latter should still be slightly less:

  • 1100 g of green tomatoes;
  • 220 g carrots;
  • 160 g of sweet pepper;
  • hot pepper to taste;
  • 48 g of garlic;
  • 55 g of sugar;
  • 22 g of salt;
  • 40 ml of wine vinegar;
  • 95 ml of sunflower oil;
  • 18 g of coriander seeds.

The sequence of culinary processes:

  1. Shred immature fruits with the same thin slices, add and set aside for forty minutes to an hour. Then lay it in a colander, so that the liberated liquid is glass.
  2. Cut carrots and sweet peppers into thin noodles, grind the garlic in a garlic ginger. Put these vegetables in the prepared tomatoes, sugar on top and pour over vinegar.
  3. Knead coriander seeds a little in a mortar, cut hot pepper into thin rings. Pour these ingredients into a well-calcined oil and slightly darken until aroma appears.
  4. After that, pour vegetables in oil, stir and insist on a snack for 12 hours or overnight in the refrigerator. Https: //www.youtube.com/watch? V = P2rK9KN3kdg

Korean style green tomatoes stuffed

This winter harvest will surprise many, since not every housewife preserves green tomatoes stuffed with herbs, garlic and pepper. Nevertheless, such tomatoes will appeal to absolutely all lovers of homemade pickles.

To taste Korean-stuffed tomatoes in winter, you will need:

  • 7500 g of green tomatoes;
  • 290 g of carrots;
  • 310 g sweet pepper;
  • 105 g of horseradish;
  • 45 g of garlic;
  • 7500 ml of water;
  • 225 g of salt;
  • 300 g of sugar;
  • 225 ml of vinegar;
  • dill, black peppercorns and bay leaf.

How to stuff:

  1. Orange root, horseradish root, juicy pulp of sweet pepper and garlic cloves without husks are twisted together in a meat grinder with a fine wire rack, and the stuffing is ready for the filling.
  2. At the bottom of the washed sterile liter cans lay dill greens, a few peas of pepper and a bay leaf. Next, cut each fruit in half a little before reaching the edge, fill the gap formed with filling and gently place the tomato in a jar. So repeat with everyone.
  3. Dissolve sugar and salt crystals in water, pour vinegar and boil marinade, which then fill the voids between stuffed vegetables in jars. Then they are sterilized for five minutes after boiling water and roll up the lids.

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